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Food & Drink, Food Waste Tips

Healthy Banana Pancake Recipe

healthy pancake recipe
healthy pancake recipe

After a healthy banana pancake recipe? Read on, and I’ll share my favourite recipe with you.

Today, as part of Zero Waste Week, I’ve got a great healthy banana pancake recipe. And as well as being so good for you, it also takes care of any black bananas lingering in the fruit bowl! No food waste! It’s a win-win!

It’s also a great recipe to have to hand for the next time there’s a solitary banana left in the fruit bowl that looks like it’s seen better days. Just grab two eggs and get frying!

Before we begin, let me share with you my top healthy pancake tip. Black bananas are the best bananas to use in this recipe. This is because they are much sweeter than just-ripe bananas.  

healthy banana pancakes

What’s So Healthy About Them Anyway?

Oh, and you may be wondering what’s so healthy about this healthy pancake recipe?  

Well, you actually use the banana in place of flour and milk!  Bananas are a bit magic.  As well as having the ability to take on the texture of ice-cream, they also have the ability to take on the texture of pancake batter.  It sounds crazy, but they really do have to be tasted to be believed!  Of course, the texture isn’t 100% pancake-like, but it’s pretty darn close.  Think French Toast and you’re pretty much there, texture-wise!

If you’re in any more doubt about the pancake’s health properties I’ve got more for you! As these pancakes are made without flour they’re gluten-free (which is linked to food intolerances). What’s more, they’re also sugar-free. Meanwhile, the banana and egg pack the pancakes full of protein, and the coconut oil for frying may also be amazingly healthy too!  Your body will positively sing for joy after eating these!  I told you it was a healthy pancake recipe, do you believe me now?!

Healthy Pancake Recipe with Banana and Blackberry

I used blackberries as they’re in season this month and taste amazing right now. However, feel free to substitute with whatever soft fruit you have to hand.

Healthy Pancake Recipe: Banana and Blackberry Pancakes

This healthy pancake recipe for banana and blackberry pancakes is gluten free and free from refined sugars. It’s also a great way to use up black bananas!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 6 small pancakes

Ingredients

  • 1 Blackened Banana
  • 2 Eggs
  • 1/2 cup of Blackberries washed and cut in quarters
  • 1 teaspoon of Cinnamon
  • 1 tablespoon of Dessicated Coconut
  • 1 teaspoon of Coconut Oil for frying

Instructions

  1. With a fork mash up your banana until fairly smooth. You still want some lumps in it otherwise your pancake will be a little flat!
  2. In a separate bowl beat your eggs, then add to the mashed banana.
  3. Add the cinnamon, dessicated coconut and blackberries and mix well.
  4. Gently heat the coconut oil in your frying pan until hot and fry your pancakes*.
  5. Serve with maple syrup or honey.

An important word on frying these bad boys.  Because they don’t contain any flour they handle a bit differently to their floury counterparts.  You want to fry the pancakes very very slowly on a very low heat.  Slow and steady definitely wins the race here.  

Aim for around 4 minutes on the first side, but do check to ensure they’re not burning on the bottom. They do colour up darker than pancakes made with flour, so don’t be alarmed if they quickly begin to look a little on the dark side!

Once the pancakes have started bubbling on the top a little you then want to get in with a spatula and flip them over.  If you’ve cooked them for long enough they will flip over in one piece.  Promise!  You’ll want to cook them for around 3 more minutes before serving.  As they take a little longer to fry than normal pancakes I find it best to have multiple pancakes on the go – around three or four to a pan to reduce cooking time and save energy!

Enjoy this healthy pancake recipe!  Let me know how you get on making it!

ps: I’ve never made a pretty looking pancake in my life – it’s my Achilles heel! ;)

Food & Drink, Summer

Pickled Cucumber Recipe with Fennel Flowers

pickled cucumber recipe
pickled cucumber recipe

Here’s an easy pickled cucumber recipe, for when cucumbers are at their very best.

We’ve got an overabundance of flowering fennel right now. It takes over quite a large corner of our garden. However, rather than dig up the bulbs to eat, the flowering fennel is something we want to keep. The bees and wasps absolutely love it.  As well as helping wildlife, attracting wasps to our garden helps keep our caterpillar population at a minimum – companion planting for the win!

I like to use fennel fronds in cucumber salad. Served with feta cheese, they are delicious. However, I’ve never done anything with fennel flowers.  

I’ve always wondered if I could perhaps share the fennel flowers with the bees and wasps. As such, I thought about pickling cucumbers with fennel instead of traditional dill.  I gave it a go and was pretty delighted with the results.  So delighted in fact, that I thought I’d share the pickled cucumber recipe with you guys.  The fennel gives the pickled cucumber that extra flavour hit.  And the good thing is the pickled cucumber recipes uses only a few fennel flower heads so there will be plenty left for the bees and wasps!

cucumber recipe idea

Before You Start

One note before you get started. I made one large jar and five small jars of cucumber pickle, so make sure you’ve got enough jars to hand for your pickled cucumber!  You also want to ensure your lids are vinegar proof – meaning there isn’t any metal that can touch the vinegar.  If you don’t use vinegar-proof lids, the vinegar can react with the metal lid, giving the pickled cucumber a metallic taste.

If you’re using old jars that you’re recycling, then look for lids with a plastic lining in them.  The good thing is if you’re using jars that previously contained any kind of pickle, chutney, mayonnaise, or tomato sauce then the lids are sure to be vinegar proof.  The only lids I’ve seen which aren’t vinegar proof tend to be lids from honey jars.  Kilner clip jars are also good for pickle making.

summer preserving ideas
pickling and preserving
cucumber with fennel

Easy Pickled Cucumber Recipe with Fennel Flowers

adapted from Debora Robertson

Easy Pickled Cucumber Recipe with Fennel Flowers

This delicious and easy pickled cucumber recipe with fennel is so easy to prepare and perfect for adding a touch of summer flavour to any meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 6 jars

Ingredients

  • 3 cucumbers
  • 500 ml cider vinegar
  • 400 ml white wine vinegar
  • 120 ml water
  • 4 tablespoons sugar
  • 2 teaspoons mustard seeds
  • 1 teaspoons peppercorns
  • 6 garlic cloves finely sliced
  • 2-3 tablespoons salt

Instructions

  1. Slice the ends of off your cucumbers and discard, then slice the cucumbers into coins, roughly 1.5cm thick.
  2. Sprinkle salt on a plate and cover the plate with one layer of the slices of cucumber. Sprinkle salt on top of that layer then add another layer of cucumber on top. Continue salting and layering your cucumber until all of your cucumber has been salted. I ended up using two plates. Leave for two hours to macerate.
  3. Whilst you are waiting on your cucumbers to macerate it’s best to make the pickling brine. To do this it’s really easy – simply add the vinegars, water, sugar, garlic slices,, mustard seeds and peppercorns to a pot and heat gently over a low heat, stirring until the sugar has dissolved. Once you’ve done this leave this mixture to cool.
  4. After about 1 hour and forty minutes sterilise your jars and lids. To sterilise jars see this guide to sterilising jars.
  5. Once your two hours is up rinse the salted cucumbers and pat dry with clean tea towels.
  6. Place the cucumbers into your jars and evenly divide your fennel flowers between the jars. Pour the brine over the cucumbers and fennel, leaving just half a centimetre from the lid of the jar. Seal and leave in a cool dark place for 48 hours at the absolute least, but preferably a week. The longer you leave it the greater the taste, so patience really is a virtue!
  7. The jars should keep for around 3 months unopened. If you want you can place your sealed jars in a bath of boiling water for 5 minutes to process them – this should mean they will keep for around a year, unopened. They do soften a bit using this method.
  8. Once opened, keep your pickles in the fridge and use within a fortnight.

I hope you enjoy this easy pickled cucumber recipe!  It’s definitely a firm favourite in our house!